I realize there are various types, makers and likely even various qualities of Brie cheese. But I usually just buy what's cheapest at Trader Joe's, Whole Foods Market or my local chain supermarket.

Is triple cream Brie really much tastier and/or much creamier than regular versions? Hopefully, its creaminess is noticeable and worth any higher price?

Is it worth it to buy the most $$$ Brie?

I bought a Camembert (sp?) last week, and it does seem much creamier vs. the less costly Bries...maybe even a triple cream Brie.

It seems people either love or hate Brie. Seems it does have a weird taste (?), at least the first time, and some may be turned off by the white rind as well?

I never knew about it growing up in the 60s and 70s. Too "exotic" for most in those times? Seems I discovered it my college years.

My sister-in-law had it on the cheese platter this past Christmas Eve. I assume many Americans did, maybe many other countries also. Is it tres popular in France nowadays?

Few foods are better than baked Brie in a crust, with or without a jam, right?

by Anonymous

reply 9

December 29, 2021 6:10 PM

Flavor: Camembert has a stronger flavor than brie. During the cheesemaking process for camembert, makers add a lactic starter five times. For brie, makers add a lactic starter at the beginning of the cheesemaking process, resulting in a mild flavor.

Milk fat: Brie has a higher fat content than camembert. The milk for brie contains sixty percent milk fat, while camembert uses forty-five percent milk fat. This is a general percentage—there are also triple-cream versions of camembert and brie where the milk fat is above seventy-five percent.

Texture: Generally, brie has a softer and creamier texture than camembert.

by Anonymous

reply 2

December 29, 2021 4:55 PM

Camembert is a touch dryer and a bit funkier. Which is probably why you see deep fried or baked Camembert and not Brie.

by Anonymous

reply 4

December 29, 2021 5:00 PM

Brie wrapped up in puff pastry with my favorite jam or preserves. Baked. My aunt served this at a Christmas dinner years ago and now I’m hooked.

by Anonymous

reply 5

December 29, 2021 5:05 PM

Brie warmed with slivered almonds is quite nice. If I want a great cheese, I get a double gloucester or Port Salut. Brie is nice but not my favorite.

by Anonymous

reply 6

December 29, 2021 5:11 PM

A little Brie goes a long way. I prefer Dutch cheeses like Gouda and Edam.

by Anonymous

reply 7

December 29, 2021 5:16 PM

If I want a Brie-like cheese, i.e., a double or triple creme that needs to ripen, i.e., sit at room temperature, before it's at its best, I choose St. Andre. It has gotten more expensive during the pandemic. Whole Foods used to sell it @ $11.99. Now it's $14.99. There's another "good" cheese store where I live, but St. Andre was always more expensive there, so I made a special trip to WFM for it.

I leave it out for at least four hours before I eat it. Overnight is even better. I like to spread it on Whole Foods' Italian bread, but any good bread will do. Usually, I eat the cheese on the crust part as I tear it apart, then make croutons from the soft inner bread the day after.

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by Anonymous

reply 8

December 29, 2021 6:08 PM

R7, so Gouda to know that you give Edam about your cheeses. 🥴

by Anonymous

reply 9

December 29, 2021 6:10 PM